Chicken Soup

Ingredients

• a fowl weighing four or five pounds
• one-fourth of a cupful of rice
• three quarts of water
• two tablespoonfuls of minced onion
• two tablespoonfuls of minced carrot
• two tablespoonfuls of minced turnip
• two tablespoonfuls of minced celery
• three tablespoonfuls of butter
• two tablespoonfuls of flour
• one tablespoon of salt
• one-third of a teaspoonful of white pepper
• a slight grating of nutmeg

Method

1. 1

   Singe, draw, and wash the fowl.

2. 2

   Place it breast down in a kettle, pour in cold water, and set on fire.

3. 3

   Skim when boiling, then simmer for three hours.

4. 4

   After one hour, add washed rice.

5. 5

   Remove fowl, skim fat, and pour off one pint of liquid.

6. 6

   Cook butter and vegetables for ten minutes, add to soup with flour mixture, salt, and pepper.

7. 7

   Cook for half an hour, then add parsley, nutmeg, and cubed chicken before serving.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 63. The excerpt below is the record exactly as published.

three table-spoonfuls of butter into a small frying-pan; and when melted, put into it an onion, a slice of carrot, and three stalks of celery, all cut fine. Cook slowly for twenty minutes ; then skim the vegetables from the butter and put them into the soup. Into the butter remaining in the pan put two table-spoonfuls of flour, and stir until smooth and frothy ; then add this mixture to the soup. Season with salt and pepper, and cook ten minutes longer. • Chicken Soup. Use a fowl weighing four or five pounds, one-fourth of a cupful of rice, three quarts of water, two table- spoonfuls each of minced onion, carrot, turnip, and celery, one teaspoonful of minced parsley, three table- spoonfuls of butter, two of flour, one of salt, one-third of 9 130 MISS PARLOA'S KITCHEN COMPANION. a teaspoonful of white pepper, and a slight grating of nutmeg

Cook this with the app: pantry check, scaling, and the assistant.